Japan is a land of "kawaii", aka cuteness. From anime, to the way some people dress, to even ordinary things such as signs, the culture of "kawaii" is everywhere. Foods in particular can be too cute to eat in Japan. Read this post to see some amazingly cute food from Japan.
When I was 16 years old, I used to play with my shoelaces. Jose (previously here and here), on the other hand, started spending his time creating colorful food arrangements. Now, two years later, they have earned him over 1.6 million Instagram followers, and the number doesn't seem to stop growing anytime soon. Each of his stunning culinary creations is made using only vegan ingredients, revealing the playful side of the seemingly strict diet.
Hey, greedy people, I am a big fan of kawaii food, I love creativity, I love everything that is CUTE. 2 years ago, I discovered Sweet Essence's account after my long walks on instagram to provide you with beautiful creations on my instagram, I fell from this account which offers creations too cute and easy to reproduce. So far I am still impressed by the creativity of this young girl who lives in Melbourne. I had sent her an email so that she could share her recipe for these pandas cream puff, she sent it to me without hesitation, it's one of her creations that I have shared several times on my instagram page which is always very successful with each publication of which I am the most fan and the recipe is often requested in comments. Pandas cream puff recipe by Sweet Essence (makes around 12 puffs) For the Choux: Milk- 70 g Water- 70 g Unsalted butter- 60 g Salt - a pinch Caster sugar- 3g Cake flour -85 g 2-3 Large eggs (room temperature) You would need: Steps: Preheat the oven to 200°c and prepare a baking tray lined with baking paper. Sift the flour. Then combine the milk, water, unsalted butter, salt and sugar into a saucepan and bring to a boil over low heat. When the mixture bubbles, add in the sifted flour at once and stir quickly with a wooden spatula until it forms into a lump of dough. Mix for a further 1-2 minutes until a thin film forms at the bottom of the pan. Place the dough into a mixing bowl and leave to cool slightly. While the dough is cooling, beat 2 eggs in a small bowl. When the dough is slightly warm, gradually add the beaten egg little by little, mixing using a wooden spatula with each addition, until the batter is smooth and glossy. When a spoonful of batter is lifted, the batter left on the spoon should form a triangle shape as it drops back into the bowl after 3-4 seconds. If not, add more beaten egg until it reaches this consistency. Place the batter into a piping bag fitted with a large round tip. Pipe 7cm rounds onto the baking tray, leaving about 5 cm between each one as they will expand in the oven. Dip a finger in cold water and smooth any irregularities on the surface of the batter. This will ensure the choux will have a uniform shape once baked. Brush each round with leftover beaten egg and sprinkle with diced almonds if desired. Place the choux in the oven, turn down the heat to 190°c and bake for 25 minutes. Then turn down the heat again to 170°c and bake for a further 20 minutes until golden brown. Be sure not to open the oven door when they are baking so they don’t shrink! Once they are done, leave them on a cooling rack to cool. For the Creme Patissiere Milk- 400ml Vanilla essence- 1 tsp Egg yolks- 4 Caster sugar- 80g Cake flour- 2 tbsp Cornstarch- 2 tbsp Whipping cream- 100ml Beat the egg yolks and sugar in a bowl with a whisk until white and fluffy. Sift in the cake flour and cornstarch and stir until combined. Meanwhile, bring a pot of milk to a boil over low heat and add the vanilla essence. While stirring, slowly add the ⅓ of the hot milk into the egg yolk mixture. Strain the mixture and transfer back into the pot of milk. On low heat, whisk the mixture until it begins to thicken. Place the mixture into a container, cover the surface with plastic wrap and cool in the fridge. When the creme patissiere has cooled, Whip the cream and sugar together until soft peaks form. Fold the whipped cream into the creme patissiere and transfer into a piping bag fitted with a round tip. Panda cream puff tutorial by Tasty For the Decoration: Whipping cream- 200ml Caster Sugar- 2 tbsp Powdered Sugar (as desired) Dark chocolate melts (as needed) Melt the dark chocolate in a bowl over a pot of hot water and transfer to a piping bag. On a tray lined with baking paper, pipe the panda eyes, ears and snout for each cream puff. Use a toothpick to correct any mistakes and place in the freezer until set. Beat the whipping cream and caster sugar in a bowl until soft peaks form. Transfer the cream into a piping bag fitted with a large round nozzle. To assemble: Slice the tops of the choux off lengthways (save the tops!). Fill the shell with creme patissiere and then pipe a round of whipped cream on top that resembles the panda head. Using a toothpick, place the chocolate face parts and ears carefully onto the cream and replace the choux tops onto the pandas. Dust with icing sugar (carefully not to cover the faces) and enjoy! To Share with our your picture of this recipe with the hastag #amourducake Find michelle on instagram: https://www.instagram.com/sweet_essence_/ Join us on Instagram: https://www.instagram.com/amourducake/
Japanese chefs and designers are the undisputed masters of the cute food industry, but their brilliant work has inspired chefs around the world to create beautiful and adorable meals like these that are hard not to play with before eating.
One of the most amazing things about art is that it can take many different forms. For instance, this Canadian baker named Grace (petrichoro on Instagram) likes to make various baked goods that look like true pieces of art. Recently, on her Instagram profile, Grace shared a marvelous-looking cake that she made for Father's Day.
When I was 16 years old, I used to play with my shoelaces. Jose (previously here and here), on the other hand, started spending his time creating colorful food arrangements. Now, two years later, they have earned him over 1.6 million Instagram followers, and the number doesn't seem to stop growing anytime soon. Each of his stunning culinary creations is made using only vegan ingredients, revealing the playful side of the seemingly strict diet.
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Ces dernières années, la food est sur tous les fronts. Tant et si bien qu'on transforme nos assiettes en véritables oeuvres d'art. C'est ce qu'on appelle l'art culinaire. Après le power bowl et le fairy cake, focus sur la kawaii food. Inspirés de mangas, de dessins animés et parfois même de Disney, ces plats trop mignons nous font craquer. Préparez-vous à retrouver Winnie l'ourson, les Tortues Ninja, ou encore les Minions comme vous ne les avez jamais vus !
Japanese chefs and designers are the undisputed masters of the cute food industry, but their brilliant work has inspired chefs around the world to create beautiful and adorable meals like these that are hard not to play with before eating.
Tamagocchi Bento • Little Animals • Winter Penguins • More Sushi Penguins • Super Mario Bento • More ...
Si eres una amante de la repostería, has llegado al sitio indicado, pues te compartimos 16 lindos y suaves panecillos estilo coreano que son un deleite visual. Sus texturas, colores y combinaciones con frutas, caramelos, crema batida y mantequilla son imposibles de ignorar. Pero estos panques no so
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Japanese chefs and designers are the undisputed masters of the cute food industry, but their brilliant work has inspired chefs around the world to create beautiful and adorable meals like these that are hard not to play with before eating.
Cette boîte à collations Kawaii est le lot parfait pour toutes les collations super mignonnes. Offrez-vous ou faites plaisir à un ami avec une boîte de ces délicieuses collations sucrées et salées. Il apportera certainement beaucoup de plaisir et d'excitation à tous ceux qui aiment les collations japonaises/asiatiques. Il est emballé à l'intérieur dans du beau papier de soie et ferait un cadeau parfait. Ce coffret cadeau super mignon comprend : 💮 Nouilles ramen (crevettes roses, crevettes Tom Yum ou kimchi) Boisson Mogu Mogu au litchi, aux pommes ou aux fraises Bâtonnets de biscuits Yan Yan ou bâtonnets de biscuits Pepero/Pocky aux fraises Bâtonnets de biscuits Hello Panda à la fraise ou Pocky à la fraise 💮 Pudding à la gelée de fraises Mini gaufrettes à la crème et fraises, gâteau aux fraises ou tarte au chocolat Mochi aux fruits 2 bonbons roses 3 fraises et bonbons à la crème ou au cola 💮 2 Haw Flakes ou bonbons roses/bouchées **Cette boîte n'est PAS disponible en version végétarienne et halal.** ** L'expédition internationale de boissons n'est pas autorisée, par conséquent, un article rose sans boisson de prix égal sera échangé contre la boisson Mogu Mogu. *** Veuillez noter que si vous choisissez la version Noël, la mention « Joyeux Noël » figurera à l'intérieur de l'étiquette. Expédition ; Royaume-Uni (Royal Mail 1re classe) Expédition internationale suivie disponible *Allergènes : beaucoup de ces produits contiennent du soja, des noix et/ou du gluten. Ils peuvent également contenir de la gélatine animale (sauf si la boîte que vous choisissez est végétarienne) - Veuillez toujours lire l'étiquette lors de la réception des produits. ** Les collations peuvent contenir des noix et d'autres ingrédients allergiques. Le client et le consommateur sont tenus de lire les étiquettes nutritionnelles et les listes d'ingrédients de l'article avant de consommer les aliments dans nos emballages. Le magasin Lily & Peony et tous ses propriétaires et employés ne sont pas responsables des effets indésirables après avoir consommé ou reçu des aliments inclus dans cette annonce. N'hésitez pas à nous contacter si vous avez des questions ou des demandes. Découvrez le reste de notre boutique et assurez-vous de suivre notre boutique !
Learn How To decorate Pocky Sticks! Make them look beautiful with your favorite cake decorations and serve them at your next party to WOW everybody!
Japanese chefs and designers are the undisputed masters of the cute food industry, but their brilliant work has inspired chefs around the world to create beautiful and adorable meals like these that are hard not to play with before eating.
Everyone wants to surprise their friends and family with cute desserts, but sometimes, we don't know where to get dessert ideas that stand apart from the rest. Luckily, these are some of the best desserts that you can recreate on your own.
Japanese chefs and designers are the undisputed masters of the cute food industry, but their brilliant work has inspired chefs around the world to create beautiful and adorable meals like these that are hard not to play with before eating.
panda
Don’t worry, you’re not going crazy. Yes, I already posted April’s recipe of the month, but visiting all of these cherry blossom festivals across the US has me feeling extra festive– which means this month has two featured recipes! I’ve been having cherry blossom fever, and these little sugars fit in perfectly with all the cherry blossom fun I’ve been posting about this month. Besides, they were just too cute not to share! Now these are the easiest things to make ever. Don’t believe me? Scroll down and check out the ingredients list. They don’t even require any baking! We’re essentially making
Cute Bear Steamed Bun With BBQ Pork Filling. Homemade steamed buns are soft, delicious and healthy. Easy recipe created by Miki's Food Archives, Singapore top food blogger family and kid friendly recipe.
Everyone wants to surprise their friends and family with cute desserts, but sometimes, we don't know where to get dessert ideas that stand apart from the rest. Luckily, these are some of the best desserts that you can recreate on your own.
nanamin
Japanese chefs and designers are the undisputed masters of the cute food industry, but their brilliant work has inspired chefs around the world to create beautiful and adorable meals like these that are hard not to play with before eating.
I went to Japan twice already for an overall duration of about a month, and let me tell you, Japanese food is on a whole other level. Whether you go to a convenience store or attend a five-course luxury meal, your taste buds will overflow with joy . That being said, there is
welcome to Kawaii Delicacy; a blog where I enjoy posting the simple,beautiful things in life, anything kawaii. I hope you enjoy your stay and my blog is able to put a smile on that beautiful face of yours.
Cute Bear Steamed Bun With BBQ Pork Filling. Homemade steamed buns are soft, delicious and healthy. Easy recipe created by Miki's Food Archives, Singapore top food blogger family and kid friendly recipe.
Japanese chefs and designers are the undisputed masters of the cute food industry, but their brilliant work has inspired chefs around the world to create beautiful and adorable meals like these that are hard not to play with before eating.
Hey, greedy people, I am a big fan of kawaii food, I love creativity, I love everything that is CUTE. 2 years ago, I discovered Sweet Essence's account after my long walks on instagram to provide you with beautiful creations on my instagram, I fell from this account which offers creations too cute and easy to reproduce. So far I am still impressed by the creativity of this young girl who lives in Melbourne. I had sent her an email so that she could share her recipe for these pandas cream puff, she sent it to me without hesitation, it's one of her creations that I have shared several times on my instagram page which is always very successful with each publication of which I am the most fan and the recipe is often requested in comments. Pandas cream puff recipe by Sweet Essence (makes around 12 puffs) For the Choux: Milk- 70 g Water- 70 g Unsalted butter- 60 g Salt - a pinch Caster sugar- 3g Cake flour -85 g 2-3 Large eggs (room temperature) You would need: Steps: Preheat the oven to 200°c and prepare a baking tray lined with baking paper. Sift the flour. Then combine the milk, water, unsalted butter, salt and sugar into a saucepan and bring to a boil over low heat. When the mixture bubbles, add in the sifted flour at once and stir quickly with a wooden spatula until it forms into a lump of dough. Mix for a further 1-2 minutes until a thin film forms at the bottom of the pan. Place the dough into a mixing bowl and leave to cool slightly. While the dough is cooling, beat 2 eggs in a small bowl. When the dough is slightly warm, gradually add the beaten egg little by little, mixing using a wooden spatula with each addition, until the batter is smooth and glossy. When a spoonful of batter is lifted, the batter left on the spoon should form a triangle shape as it drops back into the bowl after 3-4 seconds. If not, add more beaten egg until it reaches this consistency. Place the batter into a piping bag fitted with a large round tip. Pipe 7cm rounds onto the baking tray, leaving about 5 cm between each one as they will expand in the oven. Dip a finger in cold water and smooth any irregularities on the surface of the batter. This will ensure the choux will have a uniform shape once baked. Brush each round with leftover beaten egg and sprinkle with diced almonds if desired. Place the choux in the oven, turn down the heat to 190°c and bake for 25 minutes. Then turn down the heat again to 170°c and bake for a further 20 minutes until golden brown. Be sure not to open the oven door when they are baking so they don’t shrink! Once they are done, leave them on a cooling rack to cool. For the Creme Patissiere Milk- 400ml Vanilla essence- 1 tsp Egg yolks- 4 Caster sugar- 80g Cake flour- 2 tbsp Cornstarch- 2 tbsp Whipping cream- 100ml Beat the egg yolks and sugar in a bowl with a whisk until white and fluffy. Sift in the cake flour and cornstarch and stir until combined. Meanwhile, bring a pot of milk to a boil over low heat and add the vanilla essence. While stirring, slowly add the ⅓ of the hot milk into the egg yolk mixture. Strain the mixture and transfer back into the pot of milk. On low heat, whisk the mixture until it begins to thicken. Place the mixture into a container, cover the surface with plastic wrap and cool in the fridge. When the creme patissiere has cooled, Whip the cream and sugar together until soft peaks form. Fold the whipped cream into the creme patissiere and transfer into a piping bag fitted with a round tip. Panda cream puff tutorial by Tasty For the Decoration: Whipping cream- 200ml Caster Sugar- 2 tbsp Powdered Sugar (as desired) Dark chocolate melts (as needed) Melt the dark chocolate in a bowl over a pot of hot water and transfer to a piping bag. On a tray lined with baking paper, pipe the panda eyes, ears and snout for each cream puff. Use a toothpick to correct any mistakes and place in the freezer until set. Beat the whipping cream and caster sugar in a bowl until soft peaks form. Transfer the cream into a piping bag fitted with a large round nozzle. To assemble: Slice the tops of the choux off lengthways (save the tops!). Fill the shell with creme patissiere and then pipe a round of whipped cream on top that resembles the panda head. Using a toothpick, place the chocolate face parts and ears carefully onto the cream and replace the choux tops onto the pandas. Dust with icing sugar (carefully not to cover the faces) and enjoy! To Share with our your picture of this recipe with the hastag #amourducake Find michelle on instagram: https://www.instagram.com/sweet_essence_/ Join us on Instagram: https://www.instagram.com/amourducake/